SMOKED BAVETTE STEAK

Created by chef and Big Day BBQ co-founder Colin Staus

Two 6-8 oz. steaks (170-226 g), flank and hangar

RUB

4 tbsp (60 mL) salt 1 tbsp (15 mL) pepper 1 tsp (5 mL) chili powder 1 tsp (5 mL) garlic powder

Rub steaks fresh from the fridge with the spice mix and smoke at as low a temperature as possible for about 30-45 minutes. If you don’t have a smoker, place steaks on one side of grill and put a small amount of wood chips open in some tin foil over lowest flame on the other side.

After smoking, sear the steak in a pan, or on a hot grill until it is cooked to your liking.

We recommend approximately two minutes per side for half-inch (1.3 cm) thick, and approximately six minutes per side for one inch (2.5 cm) thick. Allow to rest for 10 minutes before slicing.

Enjoy with pickled red onions and optional chimichurri sauce.

PICKLED RED ONIONS

4 red onions, thinly sliced 2 cups (500 mL) white wine vinegar 1 cup (250 mL) sugar 1/3 cup plus 1 1/2 tbsp. (100 mL) water 1 tbsp (15 mL) salt

Place onions in a heat-safe vessel. Bring all other ingredients to a boil while stirring occasionally to make sure sugar has dissolved.

Pour liquid over top of onions and allow to cool in a fridge overnight.

CHIMICHURRI SAUCE

1 bunch oregano 1 bunch cilantro 1 bunch parsley 1 shallot 4 bulbs garlic 1/3 cup (80 mL) white wine vinegar 2/3 cup (160 mL) vegetable oil 1 tbsp (15 mL) capers Zest and juice of one lemon 1 tbsp (15 mL) salt 1 tsp (5 mL) sugar

Purée all ingredients in a blender.

Serves 2